Anyone on here make their own sloe gin? I picked a load of sloes today and I have a bottle of gin in the cupboard. Just wondering if anyone has any experience of it? Any preferred methods? I've never tasted it so just wondering what to expect.
Sloe Gin!
- Thread starter Mottie
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It is so simple, sugar, gin, sloes.
Plenty of recipes on the 'net.
It will not be ready until Xmas.
You either like it or you don't. I do!
Nothing like the sharpness of whiskey, rum, vodka, etc.
Plenty of recipes on the 'net.
It will not be ready until Xmas.
You either like it or you don't. I do!
Nothing like the sharpness of whiskey, rum, vodka, etc.
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Wash the sloes;, Dry on kitchen paper or a tea towel.
Put in kitchen plastic bag and level the sloes, put something flat and heavy on top and roll gently. Put bag and contents into freezer (on Fast Freeze if poissible) to burst the sloes.
Once frozen empty bag into glass container - wide mouthed bottle, large Jam Jar or similar. Add some sugar and cover with gin.
Leave 'til gin takes on deep purple colour, Drain into another bottle.
Add more gin to sloes and repeat exercise - will take longer and flavour won't be as strong.
If you wish - pour some (cheap) sherry over sloes and leave for 4 to 6 weeks, drain liquid into another bottle.
Enjoy !!!
Put in kitchen plastic bag and level the sloes, put something flat and heavy on top and roll gently. Put bag and contents into freezer (on Fast Freeze if poissible) to burst the sloes.
Once frozen empty bag into glass container - wide mouthed bottle, large Jam Jar or similar. Add some sugar and cover with gin.
Leave 'til gin takes on deep purple colour, Drain into another bottle.
Add more gin to sloes and repeat exercise - will take longer and flavour won't be as strong.
If you wish - pour some (cheap) sherry over sloes and leave for 4 to 6 weeks, drain liquid into another bottle.
Enjoy !!!
D
Doggit
The dilema of making sloe gin, is that if you don't pick them early enough, then they disappear before they are properly ripe, so you need a lot more sugar. You need a well hidden tree, and then pick them in November. Interesting way above of getting the sloes to split. A lot of people recommend pricking them, but it doesn't give a great flavour. I cut them in half (tiresome) but it gives more depth.
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Right. My next question is have I picked them too early and if so, should I chuck the ones I've got, wait a bit longer and pick another lot in say, a months time? When ripe, are they sweet or still bitter to the taste?
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EddieM
Usually best around end of September round my old neck of the woods (south east)
E
EddieM
You want to try and aim for first frost.
D
Doggit
It's been interesting checking up a few things around this post, and it seems as though the freezing trick, not only helps split open the sloes, but also emulates the frost improvement scenario. Brussels are also sweeeter if left till after the first frost, but we never seem to get one before Christmas nowadays. But freezing sprouts ruins them, so the tricks not universal.
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